Go Back
+ servings
A rotisserie style whole roasted chicken on a cutting board.
Print Recipe
5 from 1 vote

Oven Roasted Whole Chicken Recipe

Skip store-bought options, and learn how to make a rotisserie-style oven roasted whole chicken with crispy skin and juicy, flavorful meat!
Prep Time30 minutes
Cook Time3 hours 30 minutes
Resting Time8 hours 15 minutes
Total Time12 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: how to roast a whole chicken, oven roasted whole chicken, whole roasted chicken, whole roasted chicken recipe
Servings: 8 servings

Equipment

  • 1 Small Mixing Bowl
  • 1 Wire Rack
  • 1 Deep Roasting Tray
  • 1 Meat Thermometer
  • 1 Food Processor

Ingredients

For the Roast Chicken and Vegetables

  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 sprig rosemary
  • 1 teaspoon freshly cracked black pepper
  • 1 chicken bouillon cube crushed
  • 1 whole chicken
  • 1 cup olive oil plus more if needed
  • kosher salt to taste
  • 1 pound baby Yukon Gold potato sliced in half
  • 3 medium carrot peeled and roll cut
  • 1 pound shallot peeled
  • 2 large leek pale green and whites only, quartered
  • ¼ cup chicken stock
  • parsley chopped (for garnish)

For the Compound Butter

  • 1 stick salted butter softened
  • 1 orange zested
  • 1 tablespoon fresh thyme
  • 1 tablespoon chopped parsley
  • kosher salt and black pepper to taste

Instructions

Roast the Chicken and Vegetables

  • In a small mixing bowl, add the paprika, garlic powder, thyme leaves, rosemary leaves, black pepper, and bouillon, and mix well.
    1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 sprig rosemary, 1 teaspoon freshly cracked black pepper, 1 chicken bouillon cube
  • Place a wire rack into a deep roasting tray. Add the chicken to the rack, pat dry with paper towels, and lightly drizzle oil on both sides of the bird. Season assertively with salt. Then, sprinkle the reserved spice mixture over the top.
    1 whole chicken, 1 cup olive oil, kosher salt
  • Chill in the refrigerator, uncovered, for eight to twelve hours, but no more than twelve hours.
  • Once the chicken is ready to cook, preheat the oven to 300°F (149°C).
  • Remove the wire rack from the sheet tray, and rinse any excess salt or chicken juice from the bottom. Add the potatoes, carrots, shallots, leeks, and chicken stock to the bottom of the pan. Then, season with salt, and drizzle olive oil on top.
    1 pound baby Yukon Gold potato, 3 medium carrot, 1 pound shallot, 2 large leek, ¼ cup chicken stock
  • Place the wire rack on top, and set the chicken on top. Lightly drizzle oil over the top of the chicken and season with a bit more salt.
  • Bake for three to three and a half hours, drizzling additional oil over the surface of the skin every 30 minutes, or until the skin turns a deep golden brown, the drumsticks are very pliable, and the thickest part of the chicken thigh reaches an internal temperature of 160°F (71°C).
  • Remove the chicken from the oven, and allow it to rest on the rack, uncovered, for 15 minutes.

Make the Compound Butter

  • In the bowl of a food processor, add the butter, zest, thyme, parsley, salt, and pepper. Pulse to combine until the fresh herbs are well distributed.
    1 stick salted butter, 1 orange, 1 tablespoon fresh thyme, 1 tablespoon chopped parsley, kosher salt and black pepper
  • Add the butter to a large piece of plastic wrap. Fold the plastic wrap over the butter, and shape it into a rough log. Using a long, straight object like a ruler can help shape it.
  • Twist the ends of the plastic wrap. Then, roll the log to tighten the wrap and form a compact shape. Refrigerate until ready to use.

Serve

  • Once the chicken has rested, transfer it to a cutting board. Remove both breasts from the bone. Then, slice into half inch slices against the grain.
  • Remove the chicken thighs, the drumsticks, as well as the wings. Transfer to a serving platter with the roasted vegetables.
  • Spoon any remaining juices over the top.
  • Add a few slices of compound butter over the chicken and vegetables. Top with fresh parsley (if desired), and serve immediately.
    parsley

Video

Notes

Adjust the baking time as needed, depending on the oven and the size of the chicken. 
Save the leftover chicken bones to make homemade chicken stock. 
Storage: Store leftover chicken in an airtight container in the fridge for three to four days, or freeze for three to six months. 

Nutrition

Serving: 1serving | Calories: 721kcal | Carbohydrates: 23g | Protein: 44g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 566mg | Sodium: 407mg | Potassium: 981mg | Fiber: 3g | Sugar: 5g | Vitamin A: 22391IU | Vitamin C: 48mg | Calcium: 64mg | Iron: 14mg